Chipolatas, lentils & tomato

Lentils and sausages are a great comforting combination, perfect for the colder evenings.
This version is completely fuss-free but still contains plenty of those all important nutrients.
The recipe also works with vegetarian sausages, just adjust the cooking times according to packet instructions.

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Ingredients to feed 2:
6 high welfare chipolata sausages
2 red onions, peeled and cut into wedges
150g dried green lentils cooked according to packet instructions or a 250g pouch of ready cooked puy lentils
500g tomatoes, I used a mix of cherry & ordinary tomatoes
2 cloves of garlic, crushed
a heaped teaspoon each of fresh thyme and chopped rosemary
sea salt and black pepper to season
good quality rapeseed oil to cook
a handful of parsley to serve

Preheat the oven to 180 degrees C. Put the sausages and onions in a roasting tray and roast for 15 minutes.
Whilst the sausages are roasting, cook the lentils if using dried ones. Pick the leaves from the thyme and rosemary and chop the rosemary leaves finely.
Chop any large tomatoes in wedges, leave cherry tomatoes whole.
Add the tomatoes, herbs and garlic to the pan, season well with sea salt and black pepper, drizzle with rapeseed oil, stir well and roast for a further 15-20 minutes until the chipolatas are completely cooked through.
Stir in the lentils, season again with sea salt and black pepper and return to the oven for 5 minutes.
To serve, divide the mixture between two plates and sprinkle over a small handful of parsley.